Butter Chicken Pizza
Our white pocket-less pita brushed with olive oil and topped with rich and creamy butter chicken sauce, shredded mozzarella, grilled chicken, and sliced red onions before baking until crust is golden and cheese is bubbly. Finished with a drizzle of Greek yogurt and Fresh chopped cilantro.
Servings 2 Pizzas
Ingredients
Butter Chicken Pizza
- 2 each Kontos® 7" White Pocket-less Pita®
- 2 tbsp(s) Olive Oil
- 6 tbsp(s) Butter Chicken Sauce
- 0.25 cup(s) Mozzarella Cheese Shredded, Low-Moisture
- 4 oz. Grilled Chicken 1/4 in. Cubed
- 0.25 cup(s) Red Onions Thinly Sliced
- 2 tbsp(s) Kontos® 9% Milk Fat Greek Yogurt
- as needed Cilantro Fresh, Chopped
Butter Chicken Sauce
- 0.25 cup(s) Unsalted Butter
- 1.5 tbsp(s) Garam Masala
- 0.5 tsp(s) Garlic Powder
- 0.5 tsp(s) Onion Powder
- 2 cup(s) Tomato Sauce
- 1 cup(s) Heavy Cream
- to taste Kosher Salt
- to taste Ground Black Pepper
Instructions
Butter Chicken Pizza
- Pre-heat a convection oven to 450 Degrees F.
- Place pita bread on a sheet pan lined with parchment paper.
- Brush the top of each panini bread with 1 Tbsp(s) of olive oil.
- Spread the surface of each flatbread with 3 Tbsp(s) of butter sauce before topped with 2 oz. of grilled chicken, 2 Tbsp(s) of shredded mozzarella, and 2 Tbsp(s) of thinly sliced red onions.
- bake for 10 minutes or until crust is golden and cheese is bubbly.
- Drizzle each flatbread with 2 Tbsp(s) of Greek yogurt and finish with fresh minced cilantro.
- Cut each flatbread into 4 pieces before serving.
Butter Chicken Sauce
- Set a medium sauce pan over medium heat.
- Add butter and stir until melted before adding garam masala, garlic powder, and onion powder.
- While stirring frequently, toast the spices for 1-2 minutes or until fragrant.
- Add tomato sauce and heavy cream, Mix until well incorporated and sauce has a light red hue; Adjust seasoning with Kosher salt and ground black pepper.
- Bring the sauce to a boil and reduce to a simmer while stirring periodically; Allow sauce to simmer for 15 minutes and adjust seasoning with salt and pepper as needed.
- Allow sauce to cool completely, transfer into a container, cover and refrigerate until needed.